Many households in Kentucky participate in food preservation practices annually. However, due to recent supply chain issues and inflation caused by the global pandemic, there is an increased demand for food preservation knowledge. Aside from having access to nutritional foods and preventing food waste, food preservation has been viewed as a way to prepare for disaster and a mechanism for financial stability. To meet this need FCS agent Asa Conkwright held a food preservation workshop that included both lecture and hands-on activities. Participants were able to learn about valuable information related to different types of food preservation including dehydration, boiling water canning, and pressure canning as well as pertinent food safety information that pertained to each evidence based process. Hands on activities included cutting fruit to appropriate thickness (dehydrating), canning salsa and strawberry jam (boiling water canning), and canning green beans and chuck roast (pressure canning). Participants were evaluated after each workshop and the results were as stated: